How to Make Idahoan Molten Lava Cakes - A Step-by-Step Guide

Indulging in a rich and decadent dessert is a must every once in a while, and there's no better way to treat yourself than with a luxurious Idahoan Molten Lava Cake. This classic dessert has gained a reputation for being a show-stopping finale to any meal, and for good reason. With its irresistible oozy chocolate center and luscious cake exterior, it's a dessert that's sure to impress even the most discerning of palates.

What sets this Idahoan Molten Lava Cake apart from other version...

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Ingredients

  • 4 ounces bittersweet chocolate, broken into small pieces
  • 4 ounces semisweet chocolate, broken into small pieces
  • ¼ cup unsalted butter, cut into small pieces
  • 4 eggs
  • ½ cup sugar
  • ¼ cup Idahoan® Boxed Original Mashed Potatoes, dry
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso powder
  • ½ teaspoon salt

Information

  • Servings: 6
  • Yield: 6 cakes

  • Preheat oven to 375 degrees F.
  • Liberally spray six 6 oz ramekins with nonstick cooking spray and place on a baking sheet.
  • In a double boiler, melt the chocolate and butter.
  • Alternative: Use a medium size stainless bowl that sits on top of a small saucepan (with water in saucepan) if you do not have a double boiler. Do not let any water get into the melting chocolate.
  • Remove from heat and cool.
  • In a large mixing bowl beat eggs with hand mixer for several minutes and thoroughly foamy.
  • Add sugar, dry mashed potatoes, cocoa powder, vanilla extract, espresso powder and salt. Beat a couple of minutes to mix.
  • Add the melted chocolate mixture and beat for five minutes. This recipe works best if lots of air is incorporated into the mixture to make the cakes light and airy.
  • Pour into ramekins. DO NOT under bake or over bake the cakes. Bake for 15 to 17 minutes. Keep your eye on them; you want them to be molten (a bit soft in the middle), but not too much.
  • Let them rest a few minutes before serving. The center may sink a little - don't worry.
  • Run a thin knife around the inside edge to help release the cakes.
  • Top with powdered sugar and whip cream.